Whole grain wheat flour 


Whole grain wheat flour is produced by grinding whole grains of wheat. It is usually used to make bread, but it is also suitable for all other household purposes. Bread and pastry prepared from this flour are of prolonged freshness, so a little effort put into their preparation is paid back as several days of enjoyment. It is suitable for making homemade pasta, pancakes with savoury fillings, pizza, or roux. 

Since all parts of wheat grain form part of the whole wheat flour, this flour contains more protein, vitamins, mineral substances and fiber, and less starch than other wheat flour. It is recommended for everyone who cares about their health and there is an increasing demand for this type of flour. 

Packaging: 1 kg, 45 kg 

Average nutritional value in 100 g of product:

Energy: 1416 kJ /335 kcal
Fat: 2.5 g, of which saturated fatty acids 0.448 g
Carbohydrates: 62.00 g, of which sugars 2.52 g
Fiber: 9.7 g
Protein: 11.3 g
Salt*: 0.02 g
Vitamin thiamine 0.44 mg (40% RDI)
Vitamin B6 0.40 mg (29% RDI)
Vitamin niacin 4.6 mg (29% RDI) 

*the salt content is solely due to the naturally occurring sodium 

PU= daily recommended intake ( adults )